Shellfish-Stock Arroz de Marisco with Squid

Method

1. Purge the clams in cold salted water (1 tablespoon of salt per litre) for 30 min. Twist the heads off the prawns, peel the bodies and remove the veins, keeping the heads and shells for the stock. Slice the squid into 1 cm rings and scrub and debeard the mussels. Finely chop the onion and red pepper, mince the garlic and grate the tomatoes.

2. Stock: heat a little of the olive oil in a 20 cm saucepan over medium-high heat and fry the prawn heads and shells for 4 min, pressing the heads with a spatula until red oil runs out. Stir in the tomato paste for 1 minute, add half the wine and scrape the bottom, then add the water and half the bay leaves. Bring to the boil, lower to medium-low heat and simmer for 20 min. Strain, pressing hard on the shells, and keep the stock warm.

   Add in this stepExtra virgin olive oil 0.9 tbspTomato paste 2 tspDry white wine 50 mlWater (for the stock) 1,100 mlBay leaves 1

   medium-high heat→medium-low heat

3. Put the mussels and the rest of the wine in a wide 24 cm pot, cover and steam on high heat for 3 min until they open, then lift out the mussels. Strain the juices left in the pot through a fine sieve (or kitchen paper) into the prawn stock, leaving the last spoonful behind in case of grit. Remove one half-shell from about half of the mussels.

   Add in this stepMussels (live) 250 gDry white wine 50 ml

   high heat

4. Wipe out the pot, add a generous splash of olive oil and cook the onion and red pepper on medium heat for 9 min, slowly, until sweet. Add the garlic for 1 minute, then the grated tomato, paprika, remaining bay leaves, chilli and squid, and cook for 4 min until the tomato is thick.

   Add in this stepExtra virgin olive oil 1¼ tbspOnion 1Red bell pepper ½Garlic cloves 3Ripe tomatoes 1Sweet paprika 1 tspBay leaves 1Small red chilli (optional, in place of piri-piri) to tasteSquid tubes, cleaned 120 g

   medium heat

5. Ladle in the combined stock (it should cover the rice generously; it is normal that there is less than the water you started with) and bring to the boil on high heat. Add the rice, lower to medium-low heat and simmer uncovered for 11 min. Season with salt and top up with any remaining stock or hot water if it gets too thick.

   Add in this stepMedium-grain rice (Carolino or arborio) 160 gSalt to taste

   high heat→medium-low heat

6. Add the clams, cover and cook on medium heat for 3 min until they open, then add the prawn tails and the steamed mussels and heat for 2 min more, until the prawns turn pink and curl. Discard any clams that stay shut.

   Add in this stepClams (live) 300 gLarge head-on prawns 300 g

   medium heat

7. Turn off the heat, scatter over plenty of roughly chopped coriander and drizzle with the remaining olive oil. Serve at once, while it is still loose and brothy, with lemon wedges.

   Add in this stepFresh coriander (cilantro) 15 gExtra virgin olive oil 0.9 tbspLemon ½